Hello all, sorry for that delay in posting, this week has literally been Dante’s Inferno in action. Tonight’s post is all about that vanilla, cinnamon scented baking of Italy. This apple cake is fabulous served just above room temperature with a slosh of cold single cream, or at a desperate point in the afternoon when the only two things in this life that will solve the problem is a cup of Earl Grey and a slice of this cake. Personally, I never really liked Italian cakes as I assumed them to be dry and over baked, but I have been mistaken, I can’t survive without one now.. This cake is simply moist, cinnamon scented and toned with vanilla. It is certainly what you need on a cold ‘winters’ day. By winter I do mean it sincerely, Glasgow has taken a turn for the worse in terms of temperature, do not get me wrong, I do love a cold winters evening, or a brisk walk in the park on a Saturday morning before a cup of sunshine coffee. But you do feel that ever longing desire for the warm September sunsets.
INGREDIENTS:
85g unsalted butter, soft.
3 Granny Smith apples.
Juice and zest of 1 unwaxed lemon.
3 eggs.
150g golden caster sugar.
1 vanilla pod or few drops of extract or paste.
300g self raising flour.
METHOD:
Preheat the oven to gas mark 4 / 180 C. Grease and line a cake pan (20cm) with greaseproof paper.
Peel, core and chop the apples into 1cm chunks. Squeeze over the lemon juice and toss to prevent them from oxidising.
Whisk together, the sugar and eggs until light and fluffy. Add the butter and whisk in vigorously. Add the lemon and vanilla.
Sift in the flour, then switch to a spatula and fold in gently losing as little air as possible. Add the apples and fold through the mix, the juice from the apples should loosen the mixture a little.
Bake on the middle oven shelf for about 40 minutes or until golden in colour. Test in the centre and if the skewer comes out perfectly clean, then cake is ready. Leave to cool in the tin for about 10 minutes on a wire rack, then loosen the tin and remove and leave to cool until completely cold, or just above room temperature if serving as a pud.
Enjoy, thanks for reading,
Ryan!
Eat Well...Feel Well 